Thin Mint Wreaths

By littlefish

Ingredients

• 3/4 cup butter, softened
• 1 cup sugar
• 1/3 cup 2% milk
• 3/4 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1 pound dark chocolate or white candy coating, melted
• Assorted sprinkles

Details

Servings 60
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat
in milk and extracts. Combine the flour, cocoa, cornstarch and salt;
gradually add to creamed mixture and mix well.

Shape into two 1-1/2-in. diameter rolls; wrap each in plastic wrap.
Freeze for 2 hours or until firm.

Unwrap and cut into 1/4-in. slices. Place 1 in. apart onto parchment
paper-lined baking sheets.

Bake at 375° for 10-12 minutes or until set. Remove to wire racks
to cool completely.

Dip cookies in candy coating; allow excess to drip off. Place on waxed paper. Decorate as desired with sprinkles to resemble wreaths;
let stand until set. Yield: 5 dozen.

Nutrition Facts: 1 cookie (calculated without sprinkles) equals 92 calories, 5 g fat (3 g saturated fat), 6 mg cholesterol, 37 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.